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Unusual Lamb Steaks for Salad, Supper

May 17, 1990

Grilled lamb steaks combined with green and sweet red peppers, red onion, artichoke hearts, olives and peperoncini make a tempting salad for a luncheon or light supper.


2 lean lamb leg steaks, cut 1-inch thick

1 sweet red pepper, halved and seeded

1 green pepper, halved and seeded

1 red onion, halved

2 (6-ounce) jars marinated artichoke hearts, drained

1 (3 1/2-ounce) can pitted black olives, drained

3 tablespoons thinly sliced peperoncini

Basil-Rosemary Vinaigrette

1 large artichoke, steamed

Grill or broil lamb steaks 4 inches from source of heat, about 5 to 6 minutes on each side. Grill or roast peppers and red onion until tender, about 3 minutes. Cool steak and vegetables and slice 1/4-inch thick strips. Set aside.

Combine steak, grilled vegetables, marinated artichoke hearts, olives and peperoncini. Pour Basil-Rosemary Vinaigrette over steak mixture. Toss gently. Cover and chill 4 to 6 hours.

When ready to serve, arrange several steamed artichoke leaves on each plate. Top with steak mixture. Makes 8 servings.

Basil-Rosemary Vinaigrette

2/3 cup virgin olive oil

1/3 cup red wine vinegar

1/4 cup minced onion

1/4 cup minced fresh or 1 teaspoon dried crushed basil leaves

2 tablespoons minced fresh or 2 teaspoons dried crushed rosemary leaves

4 cloves garlic, minced

1 tablespoon capers

1 teaspoon salt

1/2 teaspoon seasoned pepper

In medium bowl, combine olive oil, red wine vinegar, onion, basil, rosemary, garlic, capers, salt and seasoned pepper. Cover and set aside. Makes about 1 1/2 cups.

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